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Directions

1. Heat oven to 350°F. Beat butter, sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet.

2. Bake 8 to 10 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again just before serving, if desired. Makes about 48 cookies.

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HERSHEY'S Kitchens Reviews

Great cookie. Made it for years and everyone loves it. Takes longer to peel the chocolates. Glad I found the recipe again.

6/20/2012

You said to have powdered sugar where does that come in, in the recipe.

Cindy M3/19/2010

I have my mother-in-law's Hershey's Chocolate Treasury cook book from 1987...she passed away before I could ever meet her. My husband gave me her cook book. Weekly, I bake something out of it. In the cook book, the cookies are called "Cocoa-Pecan Kiss Cookies" & my entire family loves them! The recipe in my book is a little different so I'll stick to mine. They are WONDERFUL!!!

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